Good source of calcium, protein, and fiber. Low in sugar. Makes 9 large muffins.

Ingredients

1 3/4	cups whole wheat flour
40	g protein powder
1	tablespoon baking powder
1/2	teaspoon salt
1	teaspoon ground cinnamon
3/4	cup milk
1	tbsp milk
1/3	cup egg beaters
1/4	cup margarine
0.04	cups sugar (NOTE: use 1/3 cup Splenda)
3/4	cup blueberries
1/2	cup peaches, chopped

Directions

1. Preheat oven to 375 degrees F
   
   
2. Spray muffin pans with a non-stick cooking spray or line with muffin cups
   
   
3. Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.
   
   
4. Add in wheat germ and protein powder (these ingredients should equal roughly 1/2 a cup together; if these ingredients are not wanted, increase the amount of flour to 2 cups)
   
   
5. Mix the milk, slightly beaten egg whites, melted margarine, Splenda and fruits together
   
   
6. Pour into the dry ingredients and stir until just barely moistened (batter should be lumpy)
   
   
7. Fill muffin tins 2/3 full with batter.
   
   
8. Bake at 375 degrees for 20 minutes or until lightly browned
   
   

Categories

Berries, Fruits, Breads, Breakfast, Brunch, Snacks, Bake

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat Very low in cholesterol High in calcium High in phosphorus